Xie, D.; He, F.; Wang, X.; Wang, X.; Jin, Q.; Jin, J.
Diverse Krill Lipid Fractions Differentially Reduce LPS-Induced Inflammatory Markers in RAW264.7 Macrophages In Vitro. Foods 2021, 10, 2887.
https://doi.org/10.3390/foods10112887
AMA Style
Xie D, He F, Wang X, Wang X, Jin Q, Jin J.
Diverse Krill Lipid Fractions Differentially Reduce LPS-Induced Inflammatory Markers in RAW264.7 Macrophages In Vitro. Foods. 2021; 10(11):2887.
https://doi.org/10.3390/foods10112887
Chicago/Turabian Style
Xie, Dan, Fangyuan He, Xiaosan Wang, Xingguo Wang, Qingzhe Jin, and Jun Jin.
2021. "Diverse Krill Lipid Fractions Differentially Reduce LPS-Induced Inflammatory Markers in RAW264.7 Macrophages In Vitro" Foods 10, no. 11: 2887.
https://doi.org/10.3390/foods10112887
APA Style
Xie, D., He, F., Wang, X., Wang, X., Jin, Q., & Jin, J.
(2021). Diverse Krill Lipid Fractions Differentially Reduce LPS-Induced Inflammatory Markers in RAW264.7 Macrophages In Vitro. Foods, 10(11), 2887.
https://doi.org/10.3390/foods10112887